Appetizer

Patanegra flan with Piedmont Toma fondue (3,7)

Argentinian shrimp tartare with lemon oil, stracciatella, and a crispy rice cloud (2,4,7,8)

Zucchini rolls with buffalo ricotta filling (7)

First Courses

Penne all’amatriciana (1,7)

Gnocchi with scallops, shrimp, and zucchini (1,2,4)

Milanese risotto with stracciatella and pistachio crumble (7,8)

Main Courses

Beef fillet in lemongrass sauce with roasted potatoes (1,7)

Sea bass fillet with purple potato purée and asparagus tips (4)

Eggplant parmigiana (7,8)

Sweet Corner

Carrot Cake (1,3,7)

Tiramisù (1,3,7)

Fruit Salad ()